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Lamb bacon also works well in risotto or
soup. “It takes on that bacon flavor and
doesn’t taste lamby at all,” DeJohn says.

Additionally, he has used lamb bacon in a
breakfast taco with gluten-free tortillas,
fresh farm eggs, avocado and salsa.

For his curing process, Rosenbluh
cuts off the lamb belly sides and rubs on
spices with salt and sugar, being careful to
coat but not pack, because lamb belly is thin.

Placing it on a sheet pan, he wraps it in plastic
wrap and leaves it in the refrigerator walk-in for two
days. He rinses it off, lays it back on a sheet pan on a bed of thyme and rosemary, tops it with another
layer of thyme and rosemary, and puts it back in the walk-in for two or three more days to dry further.
Afterward, he cuts it in half and smokes it. He cooks off only what he needs for one night’s service,
and may use it in salads or appetizers.

Rosenbluh emphasizes that because of its small size, thinness and lean composition, it only takes
two to three days to cure lamb belly compared to eight to 10 days to cure pork belly. “Don’t over-salt
or over-cure it or you’ll end up with a lamb-flavored salt lick,” he says.

Because of its more gamey flavor, he suggests serving it only in small bites and perhaps mixed in
with other items. “It’s a delicious component in our BLT salad,” he says.

In the brining, curing, smoking process, Scelfo likes to use stronger flavors such as coffee and
clove to make lamb bacon. He also likes to include brown sugar and maple flavors. When he hangs
it to dry, he recommends smoking it for an extended time. “A longer and slower smoke gives better
results. Then slice it paper-thin or shred or cube it. It adds an amazing punch to a dish,” he says.

Harrell likes to use lamb belly to make pancetta, which is not smoked. She rubs it with kosher
salt, sugar, garlic, cracked white pepper, rosemary and bay leaves, lays it in a pan and lets it sit for up
to five days. She then washes it off and tops with garlic, chopped rosemary and cracked white pepper.
She rolls and ties it up and hangs it for two weeks. For use, she slices it and adds it to salads, pasta
dishes and sandwiches.

Critchey believes lamb belly/bacon has a future as bright as lamb rack, loin and leg. “As chefs get
more creative with uses, it will become just as popular as short ribs in the future,” he says. “It’s more
flavorful than rack or leg of lamb. It has great fat content, and it’s a healthy fat.”